A creamy, zesty green salsa made from roasted peppers, avocado, and yogurt coats tender shrimp for a vibrant, protein-packed dish. Serve warm for a satisfying lunch or dinner, or plate it as a stylish appetizer with chips or tortillas on the side.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients
- 1 ripe avocado
- 1 large handful fresh cilantro leaves (or parsley)
- 4 fresh garlic cloves, pressed or minced
- Juice of 1 lime
- 2 large poblano or Anaheim peppers, seeded and chopped
- 3 green onions, chopped
- 1 cup plain Greek yogurt or coconut yogurt
- 1 lb raw shrimp, peeled, deveined, tails removed
- 2 tbsp olive oil, divided
- Sea salt and freshly ground black pepper, to taste
Topping Suggestions:
- Chopped green onions
- Diced avocado
- Fresh cilantro leaves
Instructions
Add the avocado, cilantro, garlic, lime juice, peppers, green onions, and 1 tablespoon of olive oil to a food processor or high-speed blender. Blend until finely chopped. Add the yogurt and continue to pulse until the mixture is completely smooth and creamy. Taste and adjust lime or salt as desired.
Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes per side, or until pink and opaque. Season with salt and pepper to taste.
Divide the green salsa evenly among four serving bowls. Top each portion with cooked shrimp. Garnish with chopped green onions, diced avocado, and fresh cilantro.
Optional: Serve shrimp on the side and use the green salsa as a dip to control the amount of sauce per bite.
Notes
- Peppers: For a smokier flavor, roast the peppers first under a broiler until charred, then peel before blending.
- Yogurt: Greek yogurt adds tang and creaminess. For a dairy-free option, use plain unsweetened coconut yogurt.
- Spice Level: Adjust by adding a jalapeño or serrano to the blender for extra heat.
- Serving Ideas: Serve over rice, in lettuce wraps, with tortilla chips, or inside tacos.
Culichi Salsa Shrimp
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
A creamy, zesty green salsa made from roasted peppers, avocado, and yogurt coats tender shrimp for a vibrant, protein-packed dish. Serve warm for a satisfying lunch or dinner, or plate it as a stylish appetizer with chips or tortillas on the side.
Ingredients
-
1 ripe avocado
-
1 large handful fresh cilantro leaves (or parsley)
-
4 fresh garlic cloves, pressed or minced
-
Juice of 1 lime
-
2 large poblano or Anaheim peppers, seeded and chopped
-
3 green onions, chopped
-
1 cup plain Greek yogurt or coconut yogurt
-
1 lb raw shrimp, peeled, deveined, tails removed
-
2 tbsp olive oil, divided
-
Sea salt and freshly ground black pepper, to taste
Topping Suggestions:
-
Chopped green onions
-
Diced avocado
-
Fresh cilantro leaves
Instructions
Add the avocado, cilantro, garlic, lime juice, peppers, green onions, and 1 tablespoon of olive oil to a food processor or high-speed blender. Blend until finely chopped. Add the yogurt and continue to pulse until the mixture is completely smooth and creamy. Taste and adjust lime or salt as desired.
Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes per side, or until pink and opaque. Season with salt and pepper to taste.
Divide the green salsa evenly among four serving bowls. Top each portion with cooked shrimp. Garnish with chopped green onions, diced avocado, and fresh cilantro.
Optional: Serve shrimp on the side and use the green salsa as a dip to control the amount of sauce per bite.
Notes
-
Peppers: For a smokier flavor, roast the peppers first under a broiler until charred, then peel before blending.
-
Yogurt: Greek yogurt adds tang and creaminess. For a dairy-free option, use plain unsweetened coconut yogurt.
-
Spice Level: Adjust by adding a jalapeño or serrano to the blender for extra heat.
-
Serving Ideas: Serve over rice, in lettuce wraps, with tortilla chips, or inside tacos.